Celeriac and Quince Soup

Last week I went to the cinema to see Lady Di movie. I won’t write about the movie. I will
write about how I cried on a scene where Diana, on her trip to Sarajevo, stopped by a graveyard and went to hug a mother who was on her son’s grave.
I cried, as I always cry on scenes that somehow are related to the war in my country.
It is something that triggers so many emotions.
It is something that I would like to forget.
It is a black hole inside me that will never get together.

I can always cry about it, wishing that my tears can wash all the blood absorbed by the Yugoslavian ground.
I lost my friends, family and my country. All 3 were teared apart…

Autumn in my country smells on quince. In the autumn my grandmother would fill all her house with quince and its fragrance was everywhere…

Add olive oil to a large pan and place over a medium-low heat, then add all of the other ingredients. Cook slowly for 20–25 minutes until the vegetables start to soften, stirring occasionally to make sure nothing catches on the bottom.
When everything is softened, pour in enough boiling water to cover the vegetables by 2cm. Pop the lid on and gently simmer for 20–25 minutes, until the vegetables are cooked through. Use a stick blender to blitz to the consistency you like.
Top the soup with a swirl of coconut cream and a little picked thyme.

I love this combination of flavors! I have done reconstructed verso of the same at home, but you have blended them into something all the more enjoyable. Where can I find this cracker bread that accompanies the soup? Can you share the recipe? Thank you…